Corrected or new information: (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 54.90.92.204 will be logged.

Inspection findings

Inspection date

Type

Overall very good sanitation. Observed good handwashing after entering kitchen and after handling raw chicken, good employee health knowledge, good food temperatures, labeling and storage. Kitchen with most unneeded items removed and good organization. Storerooms with additional organization needed - and removal of unneeded items. Handling ready to eat foods requiring glove use not seen - gloves present. Good utensil use to prevent bare hand contact. Sanitizer present at 100 ppm Cl and used.

Refuse - Covering ReceptaclesObservation:Dumpster or outside refuse container was open or uncovered.Correction:Cover all waste containers when not in continuous use.

03/04/2016

Routine

EHS to facility for follow up status Walk in Refrigerator. Repairman present and just finishing maintenance during visit. Unit with Freon replaced and now cold holding with a unit temperature of 39 F. Other issues not addressed today and will be checked during next routine inspection in 3-4 months.

Person in Charge (repeated violation)Observation:Some staff without district food handler cards (district method to ensure all staff have basic food safety training and knowledge).Correction:Ensure all staff obtain current district food handler cards right away.

Overall very good sanitation. Noted good handwashing, good no bare hand contact, excellent labeling and storage with mixed food temperatures with walk in refrigerator cold holding above temperature. 1/3 of food stored in unit for quality - refrigeration not needed, and 2/3 of remaining food just bought and placed in unit 2 hours ago, so can be moved and saved. Have maintenance done and contact EHS. Good employee health knowledge and sanitizer present at 200 ppm Cl and used. Leak noted in waitress drink station - per owner soda service being removed.

Person in Charge (repeated violation)Observation:Some staff without district food handler cards (district method to ensure all staff have basic food safety training and knowledge).Correction:Ensure all staff obtain current district food handler cards right away.

Follow up for critical issues. Leftover labeling done. Walk in refrigerator roof unable to be repaired due to rain, however, pan put under drip, food moved from area around drip. Discussed with owner, contact EHS when unit is repaired. Some organizing done and cleaning improved, however, non-critical issues not checked for correction.

Person in Charge (repeated violation)Observation:No staff with current district food handlers cards. Correction:Obtain right away

Equipment - Good Repair and Proper Adjustment (repeated violation)Observation:following equipment in poor repair: Gasket on walk-in, and condensation line in poor repair (leaking).Correction:Repair right away, call when repaired.

Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)Observation:Facility is storing unnecessary items to the operation or maintenance of the establishment. Excessive items noticed in dry storage room.Correction:Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

06/04/2015

Follow-up

Overall sanitation is mixed. Good handwashing and food temperatures. Areas of concern, food (box of butter) contaminated by drip in outside walk-in refrigerator, cheese packaging and product with spoilage and damp wiping cloths left on counters and not stored in sanitizer between use.

Person in ChargeObservation:No staff with current district food handlers cards. Correction:Obtain right away

Critical: Food - Safe and Unadulterated* (corrected on site)Observation:Box of butter and mexican cheese is unsound or adulterated.Correction:Ensure food is safe and unadulterated.
Food voluntarily discarded.

Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)Observation:Mixed leftover labeling. Some labels not removed and new date labels not placed.Correction:Ensure leftovers are date labeled with the date prepared or opened and if not used within 7 days are discarded.

Equipment - Good Repair and Proper Adjustment (repeated violation)Observation:following equipment in poor repair: Gasket on walk-in, and condensation line in poor repair (leaking).Correction:Repair right away, call when repaired.

Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)Observation:Facility is storing unnecessary items to the operation or maintenance of the establishment. Excessive items noticed in dry storage room.Correction:Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Overall excellent sanitation. Observed good handwashing, sanitizer in place at 200 ppm Cl and used, good dishwashing, good food temperatures, storage and labeling. Good employee health knowledge, flyer left. New staff at facility need current district food handler cards. Ensure all staff have current district food handler cards within 2 weeks. Discussed eight major allergens, flyer left. Discussed upcoming requirement to post a statement that sanitation inspection reports can be found on Virginia Department of Health website under Environmental Health, restaurant inspections. Thin tipped fast reading food thermometer needed. Noted items present that are not necessary for facility function. Suggest remove unneeded items.

Critical: Food - Consumption of Raw or Undercooked Animal FoodsObservation:The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.Correction:The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.

01/15/2015

Risk Factor

Overall excellent sanitation. Good food temperatures and storage, leftover labels needed. Good handwashing, and no bare hand contact. Sanitizer in place at 200 ppm Cl and used. Several new staff, some need current district food handler cards. Please ensure all staff have current district food handler cards within the month.

Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)Observation:The prepared ready-to-eat (RTE) foods in the refrigerators are not properly dated for disposition.Correction:Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Equipment - Good Repair and Proper AdjustmentObservation:Seam in walk in refrigerator ceiling with caulking missing.Correction:Repair.

Premises - Maintaining Premises - Unnecessary Items and LitterObservation:Facility is storing unnecessary items to the operation or maintenance of the establishment.Correction:Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

07/30/2014

Routine

Call received from owner, dish machine repair done and sanitizing correctly.No violation noted during this evaluation.

03/07/2014

Other

Overall very good sanitation, good handwashing, good glove use, good food temperatures good sanitizing food prep surfaces with 50 ppm Cl, good storage to prevent cross contamination. One item not hot enough when put in hot holding, reheated for hot holding. Noted dishmachine with no residual sanitizer. Suggest testing dish surface at least for the first batch of dishes of the day and anytime containers of chemical are changed. Leftover labels essential to be certain food is not kept for too long. Good cooling technique with greens in walk in unit cooled last night.

Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)Observation:The prepared ready-to-eat foods in the refrigerators are not properly dated for disposition.Correction:Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*Observation:The prepared ready-to-eat (RTE) foods in the cooks box refrigeration unit is not properly dated for disposition.Correction:Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Equipment - Good Repair and Proper AdjustmentObservation:Walk in refrigerator ceiling dripping from the middle seam, no food stored under dripping area. All food in walk in refrigerator packaged or unwashed vegetables.Correction:Ensure unit is repaired.

06/27/2013

Routine

Overall sanitation very good. Noted good handwashing, good glove and utensil use for no bare hand contact, good sanitizing with sanitizer in place at 200 ppm Cl and used, good storage to prevent cross contamination. Facility just reopened after closure for holidays, so no leftover labels present. **Cooling done, but not checked by food thermometer to ensure good temperatures within correct time frames. Reviewed cooling, beans down from 65 to 61, and 65 to 55 in 15 minutes, after placing in ice bath, and then placed in walk in refrigerator in ice bath for more rapid cooling. **Spay hose for dish sink below flood rim. Owner states work has been done to tighten hose. Due to limited space, suggest in line backflow prevention to remove need for air gap.No violation noted during this evaluation.

01/09/2013

Risk Factor

Do you have any questions you'd like to ask about Preau's at Station One? Post them here so others can see them and respond.